I screwed up my back at work and they won't let me work for the next couple weeks, so it looks like brewing time! Ground grain today for a pils and an IPA. I'm gonna experiment with a significantly higher sulfate level than I normally use for IPA.

What ppm of sulfate are you targeting? And are you managing chloride ratio....curious.

brewed up a 14 gallon batch of munich helles ..... inoculated one 5.5 gallon fermentor with wyeast munich lager yeast (appropriate starter) and the other with dry S-189 (appropriate sachets) rehydrated with go-ferm rehydration forumula....Pop quiz question: can anyone tell me what happened to the other 3 gallons?...the munich lager fermented at 50F and the S-189 fermented at 52F... the ambient temp in the fermentation chamber was as much as 3 degrees below the internal temp of the fermenting wort.... Had I went by ambient temp instead of internal temp, my fermentation temp would have been way too hot...see the lagering thread just below this one... cheers!!